Rice pudding being one of my comfort foods of choice, I was intrigued when, a few years ago, my aunt sent me the recipe for a rice pudding tart. My aunt has always been the baker in the family and, besides tried and true recipes that have been handed down for decades, she has a habit of scouring magazines or friends’ cookbooks for new ideas.
I made her tart and, while pretty good, it lacked some depth which I think I achieved by adding lemon zest and cardamom. Now that we are at the tail end of winter, it’s a good recipe to enjoy with a cup of cocoa, watching the days slowly grow longer. If you don’t want to bother with a crust, buy one from the market. If you would like to use mine, click here. I had the best results by using sushi rice – jasmine or long grain rice are not appropriate but anything else will do.
RECIPE Yields one 10” tart
24 oz Rice, preferably sushi grade
4 1/4 C Whole milk
2.5 oz Butter
5.5 oz Semi sweet chocolate
5.5 oz Sugar
2 T Unsweetened cocoa powder
1/2 ts Salt
Zest of 1 lemon
2 ts Cardamom, ground
- Combine milk (minus 2 T), 1 oz of butter, lemon zest and salt in a sauce pan. Bring to boil and add rice. Cook over low heat until the rice is cooked through (about 25 minutes), stirring frequently.
- In the meantime, melt chocolate with 2 T of milk over a bain marie. Set aside.
- Remove rice from heat, let cool and add sugar, remaining butter, melted chocolate, cocoa powder, cardamom and lightly beaten eggs and yolks.
- Pour mixture in unbaked tart shell and bake at 350F for about 30 to 40 minutes, or until filling is set.